Description
Tuscan White Bean Soup is a cozy and comforting dish made with creamy beans, fresh vegetables, and fragrant herbs. Perfect for chilly evenings or a quick weeknight meal.
Ingredients
2 cups cooked white beans (cannellini or navy beans)
4 cups vegetable broth
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh spinach or kale (optional)
Olive oil
Instructions
1. In a large pot, heat a splash of olive oil over medium heat.
2. Add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add the diced tomatoes, vegetable broth, white beans, thyme, rosemary, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes.
6. If desired, add fresh spinach or kale during the last few minutes of cooking.
7. Taste and adjust seasoning if needed, then serve hot.
Notes
This soup pairs perfectly with toasted bread or a fresh salad.
Allow leftovers to cool and store in the fridge for up to 4 days, or freeze up to 3 months.
Use canned beans for convenience or dried beans for more flavor.
Add extra veggies like zucchini or bell peppers for added nutrition.
Reheat with a splash of broth if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: —
- Fat: 22g
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: —
Keywords: white bean soup, vegetarian soup, Italian soup, healthy dinner